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Cereal Research Communications
Authors: Árpád Tóth, Péter Sipos, Mária Borbély, Csilla Uri, Ágnes Elek, Éva Mars, and Zoltán Győri

1970 227 680 685 Masci, S.-Lafiandra, D.-Porceddu, E.-Lew, E. J. L.-Tao, H. P.-Kasarda, D. D. 1993. D-glutenin subunits

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Acta Agronomica Hungarica
Authors: M. Hudcovicová, V. Šudyová, S. Šliková, E. Gregová, J. Kraic, F. Ordon, D. Mihálik, V. Horevaj, and Z. Šramková

56 Johansson, E., Svensson, G. (1995): Contribution of the high molecular weight glutenin subunit 21* to breadmaking quality of Swedish wheats. Cereal Chem. , 72 , 287

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. Bread wheat quality evaluation based on the high molecular weight glutenin subunits. Iran J. Field Crop Sci. 5 :204–215. (in Farsi with English Abstract) Bahraii S. Bread wheat

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.S., Garg, M., Sing, H., Chhuneja, P., Kaur, H. 2002. Transfer of HMW-glutenin subunits from wild wheats into Triticum durum and improvement of quality. Cereal Res. Comm. 30 :173–180. Kaur H

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. Verbruggen , I.M. , Veraverbeke , W.S. , Vandamme , A. & Delcour , J.A. ( 1998 ): Simultaneous isolation of wheat high molecular weight and low molecular weight glutenin subunits . J. Cereal Sci. , 28 , 25 – 32

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32 51 60 Payne, P.I., Nightingale, M.A., Krattiger, A.F., Holt, L.M. 1987. The relationship between HMW glutenin subunit composition and the bread

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Acta Alimentaria
Authors: M. Oszvald, S. Tömösközi, L. Tamás, and F. Békés

, Y.K. , Békés, F. , Gras, P.W. , Ciaffi, M. , Appels, R. & Morell, M.K. (1999): Structure-function analyses of low molecular weight glutenin subunits in wheat flour processing. Theor. appl. Gen. , 98 , 149

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. Genetic diversity of HMW glutenin subunit in Chinese common wheat ( Triticum aestivum L.) landraces from Hubei province. Genet. Resour. Crop Evol. 54 :865–874. He G.Y. Genetic

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Martinek, P., Vinterová, M., Burešová, I., Vyhnánek, T. 2008. Agronomic and quality characteristics of triticale (× Triticosecale Wittmack) with HMW glutenin subunits 5+10 . J. Cereal Sci. 47 :68

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217 226 Payne, P.I., Nightingale, M.A., Krattiger, A.F., Holt, L.M. 1987. The relationship between HMW glutenin subunit composition and the bread-making quality of British

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